Gluten-Free Banana Oatmeal Chocolate Chip Cookies Using Digestive Ghee

Stack of gluten-free banana oatmeal chocolate chip cookies

Gluten-Free Banana Oatmeal Chocolate Chip Cookies Using Digestive Ghee

Makes: 12 cookies

Prep Time: 5 minutes

Cook Time: 25 minutes

If you're in search of a delicious banana oatmeal chocolate chip cookie that's gluten-free and wholesome, look no further! With a hint of cinnamon and cardamom, these are extremely addictive.

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Ingredients:

DRY INGREDIENTS
1/2 cup all-purpose flour gluten-free (optional)
1/2 cup gluten-free rolled oats
2 Tbsp unsweetened cocoa powder
1 tsp xanthan gum
1 tsp Himalayan Pink Salt*
1 tsp baking soda
1 tsp Organic Cinnamon*, ground
1/2 tsp Organic Green Cardamom*, ground, optional

WET INGREDIENTS
1/4 cup Digestive Ghee* at room temperature
1 Tbsp Organic Coconut Oil* organic
6 Tbsp coconut palm sugar
1 egg or 2-3 tsp xanthan gum as a binder if using an egg substitute
1 Tbsp milk or half and half
1 large banana(s) pre-mashed separately
1-1/2 tsp Organic Vanilla Extract*
1/4 cup chocolate chips
1/3 cup currants

Instructions:

1. Preheat the oven to 350 degrees F.
2. Sift dry ingredients together. Set aside.
3. With electric mixer, mix ghee and coconut sugar together, on medium speed for 2-3 minutes.
4. Next, mix in the egg, then the milk or half and half, then the banana and lastly, the vanilla extract.
5. Next, mix the dry ingredients into the wet ingredients, a little at a time, until thoroughly combined.
6. Lastly, stir in by hand, the chocolate chips and currants.
7. Chill in the refrigerator for an hour.
8. Form into 1/4-cup cookies and bake for 15-17 minutes.